Food and the Memory

Oxford Symposium

Food and the Memory

Proceedings of the Oxford Symposium on Food and Cookery 2000

This is the eighteenth volume of the ongoing series of papers and submissions to the Oxford Symposium on Food & Cookery, the longest running food history conference in the world.The subject this year is more speculative than is often the case and contributors have ranged widely over a topic which allows them to explore the psychological bases of food consumption and the development of cookery, as well as more obvious excursions down memory lane in pursuit of food and drink.

There are upwards of 30 papers from food historians based in Britain, United States, Japan and the Far East, Australia, and Northern Europe.

Contents

Folk Tale Memories as Illustrated and Interpreted in the Fairy Story of Hansel and Gretel

Joan P. Alcock

Madeleines and Other Aides-mémoire: the Importance of Food References in Proust’s Recherche

Rose Arnold

Omiyage: Constructed Memories and Reconstructed Travel in Japan

Michael Ashkenazi

The Language of Flavour: Learning and Memory

Anthony Blake

Amarcord: the Flavour of Buried Memories

John F. Carafoli

Spice Memories

Fred Czarra

Dining With the Caesars

Andrew Dalby

Journeys through Smell and Taste: Home, Self, Identity

Ferda Erdinç

Whisky Sours, Flapjacks and Woodsmoke: a Century in the Life of an Adirondack Picnic

Elizabeth Field

Memories of M.F.K. Fisher

Geraldene Holt

Memory as a Culinary Skill and Necessity

Philip Iddison

Remembrance of Meals Past: Cooking by Apicius’ Book

Cathy K. Kaufman

The Diet of the Greeks: ‘Genetic’ and Recent Memories

Sotiris Kitrilakis and Lidia Kitrilakis

Food as a Vehicle for Remembering: the Case of the Thessalonikan Jews

Vasiliki Kravva

Notes on an Eighteenth-century Manuscript Recipe Book

Janet Laurence

Food History and the Death of Memory

Gerald Mars and Valerie Mars

The Digest of Memory: Food, Health and Upbringing in Early Childhood

Stephen Massil

Damra Bound: Indian Echoes in Guyanese Foodways

Gaitri Pagrach-Chandra

A Scientific Approach to Flavours and Olfactory Memory

Marcia Levin Pelchat and Fritz Blank

Learning by Mouth: Edible Aids to Literacy

Gillian Riley

Food and Forgetfulness at Socratic Symposia

Luciana Romeri

The Memory Factor in American Breakfast Joints

Robert Rubright

Devouring the City

Alice Wooledge Salmon

From Pharmacy to Fast Food: the Evolution of the Persian Kitchen

Margaret Shaida

A Slice of the Moon

Sue Shephard

The Bialy Eaters: the Story of a Bread and a Lost World

Mimi Sheraton

Passionate for the Pasty: the Cornish Pasty in Michigan’s Upper Peninsula

Leslie Cory Shoemaker

False Memories: the Invention of Culinary Fakelore and Food Fallacies

Andrew F. Smith

Memories of a Vanishing Eskimo Cuisine

Zona Spray

Prisoners of the Rising Sun: Food Memories of American POWs in the Far East During World War II

Jan Thompson

Between Their Memories and Mine: Confit Revisited

Renée Valeri

The Velveeta Chronicles: a Food Memoir

Phyllis Weaver

Memories of a Time, Place and People where Food Nurtured Intimate Social Community Values: Thai Street Vendors, a Vanishing Human Connection